How to preserve green leafy vegetables?

The vegetables you bought are suitable for standing vertically, not horizontally. Vegetables placed vertically have strong vitality, and chlorophyll, water content and vitamins are better preserved than those placed horizontally. Vegetables should not be cut and stored. After cutting vegetables, the nutrients will be quickly lost and easily oxidized, and at the same time, the chances of microbial invasion will increase, which will easily lead to deterioration and rot.

Most leafy vegetables like cold, so they are suitable for storage at 0℃ to 5℃, but not below 0℃. The suitable humidity for storing vegetables is about 85%. When storing vegetables, you can choose a thinner fresh-keeping bag, put fresh and intact vegetables into the fresh-keeping bag, stick 6 holes in the bag with a needle, and then seal the plastic bag.

Store in a refrigerator with a suitable temperature. Be sure to remember that the vegetables you buy should be packed in non-toxic and harmless (generally non-PVC) food bags.

Extended data:

The correct cooking method of vegetables:

1, stir-fry or stir-fry:

Stir-fry or vegetable stir-fry is one of the simplest cooking methods, which is suitable for green leafy vegetables such as rape, Chinese cabbage, Chinese cabbage, oily wheat, spinach and lettuce leaves, such as stir-fried cabbage. Wash these green leafy vegetables and cut them into sections (the longer the better), and then add oil to the hot pot. When the oil is hot, stir-fry the green leafy vegetables, and add seasonings such as monosodium glutamate or chicken essence, salt or soy sauce. Cooking or vegetarian cooking mainly eats the taste of green leafy vegetables themselves.

2, garlic fried:

Garlic stir-frying is based on stir-frying, adding garlic stir-frying, that is, hot pot refueling. After the oil is hot, add garlic (sliced or minced) and stir-fry until fragrant, then add green leafy vegetables and stir-fry quickly to taste. Green leafy vegetables with special flavor, such as chrysanthemum, kale, mustard, kale, fungus, purple cabbage moss, pea seedlings, etc. Are especially suitable for frying garlic, and most other green leafy vegetables can also use this method.

3. Vegetable salad:

Vegetable salad is a western-style eating method, which is suitable for some green leafy vegetables with light taste, such as lettuce, lettuce, lettuce leaves, bitter chrysanthemum and so on. It should be noted that salad dressing or thousand island dressing is a double-edged sword because their main ingredient is oil. A small amount of food is beneficial, which can promote the absorption of nutrients such as carotene and vitamin K, but a large amount of food is harmful to health and will lead to excessive fat intake.

People's Network-Revealing the Correct Preservation and Cooking Methods of Vegetables